INSPECTION REPORT Health Protection 229849

PREMISES NAME Whole Foods Market BNB 10494 - Prepared Foods		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE October 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Christopher Jones		NEXT INSPECTION DATE November 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Grease build up noted on exhaust canopy filters in Taqueria area -Grease/burnt debris build up noted on flat top grill noted in taqueria area -Grime & food debris noted on floor of Prepared Foods walk-in cooler -Food splatter noted on walls in main prep area -Grime noted on floor under drainboard in dishwashing area -Mold/mildew noted on caulking in dishwashing area. Corrective Action(s): Level of sanitation of floors requires improvement particularly in hard to reach areas. Clean all areas above to remove debris/grease -Develop/follow sanitation procedures/cleaning schedule so these areas are maintained in a sanitary condition. Deep cleaning is needed. Correction date: 1 month.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General Comments: -General sanitation of service areas was satisfactory -All handsinks supplied with hot/cold running water, liquid soap & paper towel -No signs of pest activity at time of inspection Self Service Area: -Cold holding of potentially hazardous foods was at an acceptable temperature (4 deg. C or colder) -Food in salad bar <=4 deg. C -Packaged salad in display cooler 2 - 3 deg. C -Hot holding temperatures of potentially hazardous foods were acceptable (60 deg. C or higher) -Soup in soup wells 64 - 67 deg. C -Rice 66 deg. C -Rotisserie chicken 74 deg. C -Mashed potatoes 71 deg. C -Area maintained in a sanitary condition -Product levels were acceptable (not overfilled) to allow for appropriate temps to be maintained. Dosa/Pizza/Deli Area -Deli display cooler 3 deg. C -Dosa prep cooler 3 deg. C; hot holding 61 deg. C - 64 deg. C -Pizza prep cooler 2 deg. C -Under counter coolers <=4 deg. C -Time tracking in place for pizza. -Quats sanitizer (200 ppm) present in "Kleen pails" -Meat slicers appear clean & maintained. Taqueria -Line coolers were 4 deg. C -Under counter cooler was 4 deg. C -Hot holding was >60 deg. C -Black beans 77 deg. C (steam table) -Sauteed vegetables 63 deg. C (on stove) -Quats sanitizer solution 200 ppm present Preparation Areas: -Pre-pack room where salads prepared 3 deg. C -Walk-in cooler was 2 deg. C -Autoshams maintaining product >60 deg. C -Under counter/prep cooler were <=4 deg. C -Quats sanitizer solution 200 ppm present -Observed safe food handling practices, frequent handwashing Dishwashing Area -High temp dishwasher functional. Final rinse was 77 deg. C at dish surface -Quats solution in warewashing sink was 200 ppm.